Butter chicken for the strong hearted

The recipe for Butter chicken is actually a dual recipe – one of the tandoori chicken and the other for the makhani gravy or the butter gravy – the mother of all north Indian –mughlai sauces.This was invented in motimahal by the founder Kundan lal Gujral .As goes the old saying necessity is the mother of all inventions – it was mere need to sell the chicken tikka , which went a little dry hanging by the side of hot tandoors that lead to the invention of this makhani gravy , so that the chicken could be sauted in this sauce to over come the poor tikka`s dry spell .

As goes the old riddle “ whether the egg came first or the chicken “ it is hard to tell but in the case of butter chicken and tandoori chicken , it is the tandoori chicken which hatched before the butter chicken .

So lets see how to cook the tandoori chicken first and transform it into the Butter chicken later.

Butter chicken

By Monish Gujral
Published: September 23, 2010

Yield:3-4 servings

Prep:20 mins

Cook:35 mins

Ready In:59 mins

First is the -recepie for the tandoori chicken (FROM MY BOOK MOTIMAHAL`S TANDOORI TRAIL).
Then we make the makhni sauce alias butter gravy.

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

Hi chef. This recipe seems pretty good and when backed by the legendary moti mahal name, it comes on my must try list. I have a question though. Can the same makhani sauce be used for pander butter masala? And a request for you to post some more vegetarian friendlt recipes too. Thanks!

Hi chef
I want to buy your book (on the kebab trail) your other books I allready bought but this book I can not find on (Ebay) (amazons) and I checked other website.i live in USA .can you plz tell me how I can buy this book .
Thanks

Hello
I am an ardent fan of your recipes.i have both your books in my collection. I have tried Many recipes from your books but paneer kadai and dal makhani comes amazing.
Recently i tried to make butter chicken but i am not getting the red colour of the gravy. When i add jeera powder and garam masala,gravy turns brown. How to slve this problem without adding any food colour.
Many Thanks
Regard
Nihar